Considered "The Oscars of the food world," by Time Magazine, the James Beard Foundation Award is one of the highest honors a chef can receive. And three Traverse Area chefs are on the cusp of receiving this very honor.

Semi-finalists in the category Best Chef: Great Lakes 2010 are chef Miles Anton of Trattoria Stella, chef Randy Chamberlain of Blu, and chef Guillaume Hazaël-Massieux of La Bécasse.

The semi-finalists were chosen from thousands of on-line entries in over a dozen categories. Finalists will be announced by the Foundation on Monday, March 22nd. Winners will be revealed on May 3, 2010 at the James Beard Foundation Awards Ceremony and Gala Reception in New York City.

Congratuations to our local chefs, and best of luck in the competition.

Have you ever wanted to taste wines with the winemaker and compare notes? What if you could sip and savor at home, in your jammies if you like, while discussing Michigan wine with other fans from across the country? On March 8, 2010 you can do just that. Thanks to the folks at Michigan By the Bottle all you need for this fun event are a few bottles of Black Star Farms wines, a computer and a Twitter account.

Saturday, February 13th from 12pm – 5pmThe Village at Grand Traverse Commons

The all-folk, all-acoustic festival aims to be bigger and better this year, expanding down another hallway at the southern end of the Mercato and also establishing a new stage at Left Foot Charley. As with last year’s event, there will be a band stage, a duo stage, children’s stage and solo stage, as well as an open mic at Cuppa Joe. Family friendly and free admission…fun for all!

While you’re at the Commons, stop by Left Foot Charley for their H’arts and Arts for All fundraiser

NM3, RedHot Marketing and Left Foot Charley are sponsoring a special event for VSA (Very Special Arts of Grand Traverse County.) $50 Ticket includes a Silent Auction, Music, Wine & Food. Proceeds to benefit VSA.

A Frosty Weekend of Family Fun comes to the Cherry Capital February 12-14th

The 2010 Cherry Capital Winter Wonderfest is upon us, bringing fun to our frozen city. And this year it’s bigger and better than ever. New events like the Traverse City Microbrew and Music Festival, the "snowball" softball tournament and the Winter Wine Wonderland, will all add the excitement of this growing festival.

This year, there’s something here for everyone; man, woman, child, even dogs! In fact, you can bring your furry friend downtown for the first annual Monster Dog Pull where pooches of all shapes and sizes can test their strength with a weighted sled.

If you’re looking to join the festivities you’ll need to know where to go. Events are schedules across Traverse City, but are primariliy located in three areas: Downtown Traverse City, The Grand Traverse Resort & Spa and Mt. Holiday ski resort.

Black Star Farms announces the opening of Hearth & Vine serving dinner to the public Wednesday through Sunday evenings.

Black Star Farms, already well known for its award-winning wines and cheeses, is now serving dinner in Hearth & Vine, a vineyard café, at the Suttons Bay farm featuring wood-fired fare in a rustic yet elegant atmosphere.

The weekly menu at Hearth & Vine draws on ingredients produced on the farm, including pork and lamb, fresh eggs, 9 Bean Rows hoop house vegetables and hearth baked breads, and of course, Leelanau Cheese Co. cheeses and Black Star Farms wines. It’s truly a celebration of agriculture.

From late spring through fall, Hearth & Vine is open daily serving delicious wood-fired pizzas and sandwiches as well as soups and salads. Black Star Farms wine is available by the glass or bottle along with soft drinks, coffee and tea. Lunch and snacks can be enjoyed out on the terrace or indoors in the cozy cafe.

On the market side they’re all about local. Black Star Farms farm-fresh eggs and fruits and vegetables from their and neighboring farms are offered seasonally. Pastries, cookies and 9 Bean Rows hearth-baked breads, Black Star Farms maple syrup, verjus and kettle cooked jams and preserves, and the best of other locally produced items are also available.

Hearth and Vine is now open for dinner Wednesday-Sunday from 5pm to 9pm. Seating is limited and reservations are appreciated. For reservations, please call 231.944.1297